Pecan Upside Down Cake

by

Instructions

Make the Pecan Topping

  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan over medium heat, melt the ½ cup butter.
  3. Add the brown sugar, heavy cream, vanilla, and salt. Stir constantly until the mixture is smooth and begins to bubble, about 2-3 minutes.
  4. Remove from heat and let cool slightly for 2-3 minutes.
  5. Pour the caramel mixture into the bottom of your cake pan, spreading it evenly.
  6. Arrange the pecan halves in a decorative pattern over the caramel (flat side up for the prettiest presentation). If using chopped pecans, sprinkle them evenly.
  7. Set aside while you prepare the cake batter.

Make the Cake Batter

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  2. In a large bowl, using an electric mixer, cream the softened butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract.
  5. In a measuring cup, combine the buttermilk and sour cream (if using).
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition.
  7. Do not overmix – stop as soon as you don’t see any flour streaks.

Bake the Cake

  1. Carefully pour the cake batter over the pecans in the pan, spreading gently and evenly with a spatula. Try not to disturb the pecan arrangement.
  2. Tap the pan gently on the counter a few times to release any air bubbles.
  3. Bake for 40-50 minutes (9-inch pan) or 35-40 minutes (9×13 pan), until a toothpick inserted in the center comes out clean and the top is golden brown.
  4. The cake should spring back when lightly touched.

Cool and Flip

  1. Remove from the oven and let the cake cool in the pan for exactly 10 minutes – this is crucial! Too short and it falls apart; too long and the caramel sticks.
  2. While the cake is still warm, run a knife around the edges to loosen it.
  3. Place your serving platter upside down over the cake pan.
  4. Using oven mitts, hold the platter and pan firmly together and quickly flip them over in one smooth motion.
  5. Let the pan sit on top for 1-2 minutes to allow the caramel to drip down.
  6. Gently lift off the pan. If any pecans stick, carefully remove them and place them back on the cake.
  7. Let the cake cool for at least 30 minutes before slicing.

Serve

  1. Slice and serve warm or at room temperature.
  2. Top with whipped cream, vanilla ice cream, or enjoy as is!

Tips for Perfect Upside Down Cake

Flipping Success:

  • Don’t skip the cooling time – 10 minutes is the sweet spot
  • Use a serving platter larger than your pan
  • Flip quickly and confidently in one smooth motion
  • If caramel hardens before flipping, warm the bottom of the pan briefly

Pecan Arrangement:

  • Arrange pecans flat side up for the best presentation
  • Create concentric circles for a beautiful pattern
  • Fill gaps with pecan pieces for complete coverage
  • Toast pecans first for deeper flavor (optional)

Cake Texture:

  • Room temperature ingredients blend better and create a fluffier cake
  • Don’t overmix the batter – this makes the cake tough
  • Buttermilk creates a tender, moist crumb
  • Check for doneness 5 minutes before the minimum time

Caramel Tips:

  • Don’t let the caramel mixture burn – stir constantly
  • The caramel will thicken as it cools
  • If caramel is too thick, add an extra tablespoon of cream
  • Brown sugar creates a richer flavor than white sugar

Variations

Nut Options:

  • Use walnuts instead of pecans
  • Mix pecans with sliced almonds
  • Add a layer of chopped dates or figs with the nuts
  • Try macadamia nuts for a tropical twist

Flavor Twists:

  • Bourbon Pecan: Add 2 tablespoons bourbon to the caramel
  • Maple Pecan: Replace some brown sugar with maple syrup
  • Spiced: Increase cinnamon and add ginger and allspice
  • Orange Pecan: Add orange zest to cake batter and caramel
  • Chocolate Chip: Fold ½ cup mini chocolate chips into batter

Different Fruits:

  • Add sliced bananas with the pecans
  • Layer with apple slices for apple-pecan cake
  • Try pineapple rings for a tropical version

Storage

Store covered at room temperature for 2 days, or refrigerate for up to 5 days. The cake can also be frozen (without toppings) for up to 3 months. Wrap tightly in plastic wrap, then foil. Thaw at room temperature before serving.

Serving Suggestions

This cake is delicious served:

  • Warm with vanilla ice cream
  • At room temperature with whipped cream
  • With a drizzle of extra caramel sauce
  • Alongside coffee or tea
  • As a holiday dessert

Yield

Serves 8-10 people

Why This Cake is Special

Pecan Upside Down Cake is a Southern classic that never goes out of style. The magic happens when you flip the cake – the buttery caramel topping becomes a gorgeous, glossy glaze studded with crunchy pecans. The contrast between the sweet, nutty topping and the tender, lightly spiced cake is absolutely divine. It looks impressive but is surprisingly easy to make!

Perfect For:

  • Thanksgiving and holiday dinners
  • Fall celebrations
  • Potlucks (always a showstopper!)
  • Special family dinners
  • Impressing guests
  • Using up pecans from the harvest

The presentation alone will have everyone oohing and ahhing, but one bite of the buttery, caramel-soaked cake with crunchy pecans will keep them coming back for more. This is the kind of cake that becomes a requested favorite year after year!

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